RECIPE
Fougasse
Michel Roux
MAKES 1 LARGE LOAF
• 20g fresh yeast
• 350ml warm water
• 500g white bread flour , plus extra for dusting
• 1 tsp salt
• 4 tbsp olive oil
• 60g good-quality olives , pitted and cut in half
• 1 medium egg , beaten
• small handful coarse sea salt
1 . Dissolve the yeast in a little of the warm water in a large bowl . Add the flour , salt , remaining water and olive oil , then knead until the dough is smooth and very elastic – this will take about 10 mins . Cover the dough with a damp cloth and leave it to rise in a warm place for about 1 hr , or until doubled in size . 2 . Knead the dough again briefly and add the olives . Roll it out on a floured surface to form a rough leaf shape , about 15mm thick , and place this on a baking sheet . Using a sharp knife , cut six or seven slits in the dough and open them up so you can see the baking sheet . 3 . Heat the oven to 240C / 220C fan / gas 9 . Brush the dough lightly with the beaten egg , sprinkle with coarse salt and bake for 9 mins until golden brown . Leave to cool on a wire rack .
Credit : The French Kitchen , published by Weidenfeld and Nicolson
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